State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada.
Food Chem. 2020 Sep 15;324:126786. doi: 10.1016/j.foodchem.2020.126786. Epub 2020 Apr 11.
The effects of NaCO on the quality, change of protein subunits and volatile compounds of sourdough leavened Chinese steamed bread (sourdough-CSB) and yeast leavened CSB (yeast-CSB) were investigated. Results suggested that, low NaCO level endowed both CSB with softer crumb and little change of surface color. Besides, NaCO addition improved the overall aroma profile by inhibiting the production of aroma-negative compounds (butanoic acid, 1-octen-3-ol, hexanal and heptanal). Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed an obvious increase in intensity of protein bands with low molecular weight, consistent with the result of size-exclusion high-performance liquid chromatography analysis and free sulfhydryl group (SH) content, indicating the hydrolysis of glutenin macropolymer (GMP) under alkaline condition in yeast-CSB. While in sourdough-CSB, GMP and SH content firstly decreased at low NaCO level (0-0.2%) and then increased at high NaCO level (0.3%-0.5%).
研究了 NaCO 对酸面团馒头（酸面团-CSB）和酵母发酵馒头（酵母-CSB）的品质、蛋白质亚基变化和挥发性化合物的影响。结果表明，低 NaCO 水平使两种 CSB 的面包心更柔软，表面颜色变化较小。此外，NaCO 的添加通过抑制香气负性化合物（丁酸、1-辛烯-3-醇、己醛和庚醛）的产生，改善了整体香气特征。十二烷基硫酸钠聚丙烯酰胺凝胶电泳分析显示，低分子量蛋白质条带的强度明显增加，与排阻高效液相色谱分析和游离巯基（SH）含量的结果一致，表明碱性条件下酵母-CSB 中麦谷蛋白大聚合物（GMP）的水解。而在酸面团-CSB 中，GMP 和 SH 含量在低 NaCO 水平（0-0.2%）时先下降，然后在高 NaCO 水平（0.3%-0.5%）时上升。
